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Entries in Sauce (3)

Monday
Apr272015

Pineapple Jam

Pineapple jam

Today is Secret Recipe Club reveal day! SRC is such a great way to get to know bloggers from all over the world. Case in point, this month, I was assigned to Shirley’s blog, Enriching Your Kid. Shirley blogs from India! Even though she is half a world away form me geographically, it is so cool to be able to click a button and get to know her as if she was right next door! Shirley is a clinical psychologist turned stay at home mom of two children. I felt an instant connection when I saw that her son and my husband share a name! Shirley’s blog is filled with amazing dishes that have been passed down to her from her mom, as well as her own creations. There were several recipes that I was immediately drawn to, such as beetroot paratha, homemade paneer, and paneer burji, and I definitely will be revisiting those recipes soon to give them a try. While all of those were savory recipes, I had a hankering for something sweet this month, so I ultimately made this pineapple jam. A simple recipe of 3 ingredients makes for such a versatile jam that can be used in many ways. To me, it seemed to have the consistency of applesauce, and while I suppose you can eat it as is or use it on a sandwich as you would any other jam, I found that it makes a delicious topping for an ice cream sundae! I also stirred a bit into my morning oatmeal, along with sliced banana and mango. It was as delicious as it was easy! Shirley, thanks for such a delightful recipe! I look forward to giving many others a try, too! 

1 Pineapple, cut, cleaned, and cored
2/3 cup Sugar
3 Cardamom Pods, crushed

Chop the pineapple into small pieces and place them in a saucepan. Add the sugar and cook over medium heat for about 10 minutes, stirring often. Cool the mixture and pour into a blender. Puree the mixture, then pour it back into the saucepan and place back over medium heat. Cook, stirring often, until it reaches the consistency of applesauce, about 10-15 minutes. Add the cardamom and remove from the heat. Allow the jam to cool before placing it in a covered container and putting it in the fridge. 

SOURCE: Enriching Your Kid

 

Sunday
Apr192015

Romesco Sauce

Romesco

With the warm weather finally arriving, I’ve been thinking a lot about sprucing up my backyard and garden. I started my vegetables from seed again this year, but learned from my mistake last year of overcrowding things in a tiny little space, and therefore planted much fewer. Hopefully this year, we will actually be able to grow our own produce. Just thinking about it is making me crave light and healthy meals, made up of mostly vegetables. However, you can only add so many spices to vegetables as you roast (or grill) them before they start to become boring. So, I’m always on the hunt for ways to bring more flavor to my roasted vegetables. Enter this sauce. This recipe was very easy to make and absolutely delicious. It reminded me of a pesto, except red. If my garden has any success this year, I could potentially end up with a lot of red peppers, so it’s always nice to have a recipe to make that will use some of them up. We tossed this sauce with roasted vegetables and served over some fresh ravioli, but it would be just as delicious as a topping for chicken or fish, or even just for topping crostini. 

2 Roasted Red Bell Peppers (either roast them yourself or use the jarred peppers)
3 Garlic Cloves, smashed
1 cup Slivered Almonds, toasted
1/2 cup Tomato Puree
1/4 cup Parsley
2 tablespoons Sherry Vinegar
1 teaspoon Smoked Paprika
1/4 teaspoon Cayenne Powder
1/2-3/4 cup Olive Oil
Salt & Pepper, to taste

Place all ingredients except for the oil into the bowl of a food processor. Process until blended, then slowly add the oil through the top until the sauce has reached the desired thickness. Season with salt and pepper, to taste. Serving suggestions: toss with pasta, vegetables, poultry, seafood, or crostini. 

SOURCE: The Vintage Mixer

 

Sunday
Feb092014

Bolognese Sauce

Bolognese

There is no better way to spend a blustery, wintery day than by playing in the kitchen, making a slow-cooked meal, and letting it's aromas and warmth fill the house. It requires only a little bit of work at the start to prep the ingredients, and the payoff is amazing! Soups, stews, and sauce are perfect recipes to make on those long, cold days. When it comes to sauce, I’m generally a fan of meatless marinara. However, in the depths of winter, with the frigid temperatures we’ve been having, I’ve been feeling the need for something more substantial to keep us warm. This bolognese did just that. It also made more than enough to enjoy for 4 meals! Since I unfortunately don’t see an end to winter any time soon, I take comfort in knowing that I have plenty bolognese in the freezer to warm me up whenever I need it! 

Olive Oil
4 ounces Pancetta, diced
1 pound Ground Sirloin
1 pound Ground Italian Sausage
2 Onions, chopped
2 Carrots, peeled and diced small
1 Green Pepper, chopped
8 Garlic Cloves, minced
Salt and Pepper, to taste
1 can (6oz) Tomato Paste 
1 cup Red Wine
1 cup Beef Stock
2 cans (28oz each) Crushed Tomatoes
2 cans (14.5oz each) Diced Tomatoes
2 Bay Leaves
1 tablespoon Dried Oregano
1/2 teaspoon Crushed Red Pepper Flake
Parmesan Cheese Rind

In a large, heavy-bottomed pot over medium-high heat, cook the pancetta in olive oil until slightly crisp. Add the sirloin and sausage, breaking up the meat with a wooden spoon, and cook until browned. You may want to drain some of the fat before going any further. Add the onions, carrots, bell pepper, and garlic, stirring frequently, and cook until the vegetables have softened. Season with salt and pepper, to taste. Stir in the tomato paste until it is fully incorporated, then add the wine. Using a wooden spoon, scrape up any browned bits from the bottom of the pot, and cook until the wine has reduced. Add the beef stock, crushed tomatoes, diced tomatoes, bay leaves, oregano, red pepper flakes, and parmesan rind, stirring to combine. Bring the sauce to a boil, then reduce the heat to medium-low. Cover and let the sauce simmer for 3-5 hours to thicken. Discard the bay leaves and cheese rind (if it didn’t already melt) before serving. Season with additional salt, pepper, oregano, or red pepper flakes, as needed. Serve over pasta. If freezing, let sauce cool completely before placing it into a freezer-safe container.

SOURCE: Cassie Craves